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A pork-and-beef roulade is a delicious homemade cold cut. It’s excellent served both hot and cold. It’s perfect for everyday breakfasts and can also make an exquisite holiday dish. This meaty treat has a place on every table, for any occasion. A pork loin roulade is an excellent substitute for ham. Sandwiches made with it will delight fans of homemade products and let you enjoy the true taste of meat with spices. Homemade cold cuts in roulade form also work well as a main course. Simply slice it into thicker pieces and serve with a sauce.
Meat prepared in a ham cooker guarantees an excellent homemade product. By choosing top-quality meat and making it yourself, you eliminate artificial additives and preservatives from your cold cuts. Discover a ham that will captivate you with its flavor. Rest assured that dishes prepared with a ham cooker are extremely easy to make. Explore the possibilities of this compact device and use it to prepare pork neck, poultry loaves, or even pâtés. Let home charcuterie become your passion.
Preparation:
Cut the pork loin in half crosswise and pound it with a meat mallet to a thickness of about 1–2 cm. Grind the beef using the finest plate on the grinder, then knead it with cold water and spread it fairly evenly over the previously flattened pork loin. Press the garlic through a garlic press and spread it over the meat. Sprinkle the prepared meat evenly with the seasonings and gelatin (you can reserve some of the spices to sprinkle on top of the roulade just after rolling). Roll the meat up tightly, transfer it into the prepared bag, and then place everything into the ham cooker. Close the ham cooker and insert a thermometer to monitor the meat temperature. Place the ham cooker in water and begin heating. Use a second thermometer to control the water temperature. The water you will poach the meat in should be 75–90°C, while the meat in the ham cooker should reach a maximum temperature of 68–69°C. When this happens, finish poaching. Remove the ham cooker, let it cool, and then place it in the refrigerator; once completely chilled, the meat will be ready to eat.
If you place the roulade in a vacuum bag in the refrigerator for 24 hours before putting it into the ham cooker, the meat will macerate better and absorb the seasonings more intensely.
